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September is National Rice Month and it's a great time to celebrate one of the world's most popular grain. Millions of people around the globe, mostly in Asia, rely on rice a primary source of calories. But more than just sustaining the body, rice can also become a great canvas for delivering lively flavours.


Sticky Rice Salad With Spicy Prawns

sticky rice salad

This Sticky Rice Salad With Spicy Prawns from Eat Love Eat is a great recipe to try if you're craving for Asian food. It's rich but also healthy and refreshing. If you're not a fan of prawns, you can replace it with your choice of protein like chicken or beef. You can also substitute for chilli powder moistened with soy sauce gochujang paste, and sherry for Shaoxing rice wine.

sticky rice salad

"This is so simple, so easy and so perfect for packed lunches so that I (and you!) never need to buy an over-priced packaged version again (unless of course I/you open the fridge to be greeted by nothing more than tumbleweed, a jar of goose fat and some limp celery, yum!)."

  • 150 g sushi rice (3/4 cup) rinsed and drained
  • 250 ml water (1 cup)
  • 12 king prawns shelled and de-veined
  • 2 teaspoons gochujang paste
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon Shaoxing rice wine
  • 1 tablespoon groundnut or grapeseed oil
  • 1 carrot shredded
  • 1 red or yellow bell pepper or a mixture, shredded
  • 60 g frozen edamame/soya beans (1/2 cup) defrosted
  • 1 avocado diced
  • 2 spring onions sliced
  • coriander leaves and sesame seeds to finish
For the dressing:
  • 1 clove garlic crushed or finely grated
  • a small piece of ginger finely grated
  • 4 teaspoons rice vinegar
  • 2 teaspoons light soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon light brown sugar or use honey

Asian-Inspired Wild Rice Salad Recipe

wild rice salad

Positively Plant-Based has a recipe called Asian-Inspired Wild Rice Salad Recipe that will surely satisfy your hunger. Not to mention, it's eye candy too! Made with colourful ingredients, this rice salad recipe is a feast for the palate and for the eyes. This recipe also goes well with white rice if you find darker varieties of rice too rough and husky.

wild rice salad

"The veggies I used are, of course, my preferences but you could change them up based on what you like. Anything colourful and crunchy would work great. I would definitely leave the edamame in there though. It’s such a nutrition powerhouse and that bright green colour is just incredible in this salad. If you can’t find them fresh, keep a bag in the freezer – you can find them all over."

  • 2 cups cooked brown, black or wild rice - or a combination - warm
  • ¾ cup diced carrot or red bell pepper - or a combination
  • 1 cup shelled edamame, fresh or frozen and thawed
  • ⅓ cup chopped green onion
  • ½ cup dried cranberries, currents or golden raisins
  • ¼ cup dry roasted peanuts
  • 1 T toasted sesame seeds
  • 1 T tahini
  • 2 t toasted sesame oil
  • 1 T tamari
  • 1 t stone ground mustard
  • 3-4 T seasoned rice vinegar (sushi vinegar)

Cowboy Rice Salad

cowboy rice salad

If you're looking for a colourful rice salad that's teeming with nutrients and wonderful flavours, this Cowboy Rice Salad from Recipe Tin Eats is a great recipe to try and enjoy! Serve this with protein of your choice - preferably steamed or baked fish or chicken - and you have a delicious complete meal! 

cowboy rice salad

"Made with tomatoes, capsicum/bell peppers, red onion, corn, beans and coriander/cilantro, Cowboy Caviar is dressed with a fairly sweet vinaigrette then served as a salad or salsa for scooping up with corn chips."

  • 1 ½ cups brown rice (Note 1)
  • 2 ¾ cups water
  • 1/3 cup lime juice, plus more to taste
  • ½ cup olive oil
  • 1 ½ tbsp honey
  • ½ tsp chipotle powder (sub with smoked paprika + cayenne pepper)
  • 1/2 tsp cumin powder
  • ½ tsp garlic powder (or 1 garlic clove, minced)
  • 3/4 tsp salt
  • Black Pepper
  • 1 red capsicum/bell pepper, diced
  • 1 green capsicum/bell pepper, diced
  • 1 small red onion, chopped
  • 1 x 400g / 14 oz corn kernels, drained
  • 1 x 400g / 14 oz black beans, drained and rinsed
  • 3 tomatoes, watery seeds removed then diced
  • 1 cup coriander/cilantro leaves, roughly chopped (Note 2)

Ludy's Kitchen Cooking Tip:

Never stir rice will it's cooking if you don't want to end up with a stodgy pot of rice.

Tell us what you think of the curated recipes above. Do you have a better recipe tucked away somewhere?

Let me know, leave us a comment below.

Carla Bauto Deña

Carla is a freelance journalist, content writer, and TV producer. When she's not busy writing and covering stories, she likes traveling and discovering different cultures through food.

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